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Cercle V
Pretoria - gastronomy version
Made with Opalys 33%
An original recipe by Arthur Gavelle
9 stepsMakes 24 desserts
Recipe Step by Step
Step01
LIQUID STARCH FOR “INTENSE OPALYS 33% WHIPPED GANACHE”
280g Water
15g Pretoria rooibos tea
8.5g Potato starch
303.5g Total weight
Heat the water to 200°F (95°C), add the Pretoria rooibos tea, cover over and leave to steep for 10 minutes. Strain and leave to cool.
Mix together a small portion of the cold milk with the potato starch.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour some of the hot tea into the tea and starch mixture.
Put everything back in the cooking appliance and bring to a boil
Mix together a small portion of the cold milk with the potato starch.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour some of the hot tea into the tea and starch mixture.
Put everything back in the cooking appliance and bring to a boil
Step02
INTENSE OPALYS 33% & ROOIBOS WHIPPED GANACHE
290g Pretoria rooibos liquid starch
3.5g Gelatin powder, 220 Bloom
17.5g Water for the gelatin
215g OPALYS 33%
175g Heavy cream 36%
701g Total weight
Mix the hot liquid starch with the rehydrated gelatin, then gradually combine it with
the chocolate.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set
for at least 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
the chocolate.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set
for at least 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Step03
EGG-BASED CRÈME ANGLAISE
535 g
(FIND IT ON ESSENTIELS.VALRHONA.COM)
Step04
INTENSE HUKAMBI 53% CRÉMEUX
797 g
(FIND IT ON ESSENTIELS.VALRHONA.COM)
Step05
PRETORIA ROOIBOS TEA POACHING SYRUP
2319g Water
46g Pretoria rooibos tea
465g Sugar
2830g Total weight
Bring to a boil.
Add the tea, cover over and leave to steep for 5 minutes.
Strain and add the sugar.
Bring to a boil again.
Add the tea, cover over and leave to steep for 5 minutes.
Strain and add the sugar.
Bring to a boil again.
Step06
POACHED PEARS WITH PRETORIA ROOIBOS TEA
1202g Fresh pears
2758g Pretoria rooibos tea poaching syrup
3960g Total weight
Wash and peel the pears, cut them in half and remove any seeds.
Heat the Pretoria rooibos tea poaching syrup and immerse the half-pears in it.
Poach them at a simmering boil for approx. 30 minutes depending on the pears’ ripeness.
Let the pears cool in the syrup and set aside at 40°F (4°C).
Heat the Pretoria rooibos tea poaching syrup and immerse the half-pears in it.
Poach them at a simmering boil for approx. 30 minutes depending on the pears’ ripeness.
Let the pears cool in the syrup and set aside at 40°F (4°C).
Step07
PRETORIA ROOIBOS TEA & PEAR COMPOTE
107g Sugar
7g Pectin NH
366g Green Williams pear purée
326g Poached pears with Pretoria rooibos tea
806.5g Total weight
Mix the sugar and pectin NH together.
Heat the pear purée to 105°F (40°C), then add the sugar and pectin mixture.
Bring to a boil then store in the refrigerator.
Drain and finely dice the poached pears and add them to the cold compote.
Heat the pear purée to 105°F (40°C), then add the sugar and pectin mixture.
Bring to a boil then store in the refrigerator.
Drain and finely dice the poached pears and add them to the cold compote.
Step08
ALMOND SPONGE
569g Whole eggs
239g Egg yolks
469g Almond flour
40g Invert sugar
40g Potato starch
469g Sugar
179g Pure raw almond paste
2005g Total weight
Whisk all the ingredients together using the whisk attachment of a food processor.
The mixture will blanch and expand.
Add the pure raw almond paste.
Spread evenly into a 40 × 60cm frame on a perforated tray covered with a silicone mat.
The mixture will blanch and expand.
Add the pure raw almond paste.
Spread evenly into a 40 × 60cm frame on a perforated tray covered with a silicone mat.
Step09
PRETORIA ROOIBOS ABSOLU GEL
433g Absolu Cristal neutral glaze
67g Pretoria rooibos tea poaching syrup
500g Total weight
Blend the cold Absolu Cristal neutral glaze and cold Pretoria rooibos tea poaching syrup.
Store in the refrigerator
Store in the refrigerator
Assembly and finishing
As needed HUKAMBI 53%
As needed Pretoria rooibos tea
Chocolate decoration:
Using a chocolate scraper with a serrated edge, scrape wavy lines of tempered Hukambi 53% couverture along the length of a guitar sheet.
Once the couverture begins to set, place a second sheet of guitar paper on top and use a cookie cutter to cut the chocolate into 8cm rounds.
Leave to set for at least 12 hours in a temperature-controlled cabinet at 60°F (16°C), with a humidity level of 65%.
Assembly:
Make the Pretoria rooibos tea whipped ganache and the Hukambi 53% crémeux, and let them set in the refrigerator.
Prepare the poached pears and the pear compote.
Store in the refrigerator.
Make the almond sponge and bake for 15 minutes at 355°F (180°C).
Leave it to cool and filter it.
Make the Pretoria rooibos tea Absolu gel and set aside in the refrigerator.
Cut the sponge into pieces using a 6cm cookie cutter.
Heat the Absolu gel to 160°F (70°C) and coat the edges of the sponge with it.
Grate some Hukambi 53% couverture around the edges of the sponge using a Microplane grater.
Cut the poached pears into thin, even slices and coat them with the hot Absolu gel.
Beat the whipped ganache and set it aside in the refrigerator in a piping bag fitted with a 15mm plain round nozzle.
Plating:
Arrange the almond sponge in the middle of the plate.
Stick a chocolate decoration on the sponge using some Hukambi 53% crémeux.
Make a ring of crémeux using a pastry bag fitted with a 9mm plain round nozzle.
Fill this ring with 12g of pear compote and 2g of Pretoria rooibos tea Absolu gel.
Put in place a second chocolate decoration and repeat.
Add a third chocolate decoration and place a scoop of whipped ganache on top.
Make a hollow in the scoop using a warm spoon.
Using a piping bag without a nozzle, place some Pretoria rooibos tea Absolu gel inside the hollow.
Make some teardrops of Absolu gel at the sides of the dessert and place three thin slices of glazed pear on top.
Finish the dessert by sifting on some Pretoria rooibos tea.
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